American Lager 2013 NHC Bronze Medal Winner: Classic American Pilsner - Page 3 - Home Brew Forums
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Old 08-22-2013, 11:29 PM   #21
Warrior
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I think it can be bought fairly cheap. I brew 24 gal batchs and would save 5 lbs of grain. Check out this old discussion from here.

http://www.homebrewtalk.com/f128/whe...c-acid-266035/



 
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Old 08-23-2013, 12:32 PM   #22
HopRodGR
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Congrats on your medal, that's a really huge accomplishment. I had a couple of questions I'm hoping you can provide your thoughts on.

1) What kind of water profile do you favor for your CAP?

2) Your recipe says Canadian Pilsner malt. Is this the Canada Malting Superior Pils malt?

I just made a CAP that I thought was really solid with 6-row and polenta using Jeff Renner's pressure cooker cereal mash method, but I'm not yet sure if I'm liking the 6-row base. My water was pretty balanced, but I'm wondering if going with a little higher sulfate/chloride ratio, which would help accentuate the bitterness a bit more, is appropriate in this style, like in a German Pils.


Quote:
Originally Posted by pjj2ba
Uncle Bob's Old Timey Lager

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
69.7% 5.75 lbs. Pilsner Canada 1.037 2
18.2% 1.50 lbs. Flaked Corn (Maize) America 1.040 1
6.1% 0.50 lbs. Aromatic Malt Belgium 1.036 25
6.1% 0.50 lbs. Wheat Malt Germany 1.039 2

* caution * grain weights are based on 92% efficiency. Go by percentages and adjust for your efficiency

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Magnum Whole 20.50 31.1 First WH
18.00 g. Crystal Whole 4.60 3.4 15 min.
14.00 g. Crystal Whole 4.60 1.6 5 min.

protein rest 20 min at 122 F
sacch rest for 30 min. at 147 F
Dextrin rest for 15 min. at 160 F
Mash out at 168 F, no rest

Pitched and fermented at 50 F



 
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Old 08-23-2013, 12:38 PM   #23
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Congrats on your medal at NHC! I know you must be very proud. I got to try this one out.

 
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Old 08-23-2013, 01:51 PM   #24
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Quote:
Originally Posted by Warrior View Post
I think it can be bought fairly cheap. I brew 24 gal batchs and would save 5 lbs of grain. Check out this old discussion from here.

http://www.homebrewtalk.com/f128/whe...c-acid-266035/
A lot of homebrew stores carry a 10% solution. That lasts me about 15-20 batches (5 gal). After going though one bottle of that, I bought a 1 L bottle of 85% from DudaDiesel. I make a 10% solution from that to use. Using the 85% straight makes it easy to overshoot your target pH.
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On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Secondary:
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
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P U crowns winners in its inaugural master HB competition

 
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Old 08-23-2013, 02:00 PM   #25
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Quote:
Originally Posted by HopRodGR View Post
Congrats on your medal, that's a really huge accomplishment. I had a couple of questions I'm hoping you can provide your thoughts on.

1) What kind of water profile do you favor for your CAP?

2) Your recipe says Canadian Pilsner malt. Is this the Canada Malting Superior Pils malt?

I just made a CAP that I thought was really solid with 6-row and polenta using Jeff Renner's pressure cooker cereal mash method, but I'm not yet sure if I'm liking the 6-row base. My water was pretty balanced, but I'm wondering if going with a little higher sulfate/chloride ratio, which would help accentuate the bitterness a bit more, is appropriate in this style, like in a German Pils.
Here is my water profile. I treat with pickling lime to reduce the alkalinity
pre and post water results

Yes, Superior pils. I really like this malt for adjunct beers. It is a little richer/sweeter than other pils malt I use. I find it helps the beer from being too thin, particularly in adjunct beers. It is also great for Oktoberfests and other richer/heavier lagers (and ales!) I use a continental pils malt for continental pils where I want more crispness.

I used to use a little 6-row to help with conversion, but found I didn't need it for that so have since dropped it
__________________
On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Secondary:
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
Recently kicked : (
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

 
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Old 08-23-2013, 02:24 PM   #26
HopRodGR
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Awesome, I think I'm going to go with the Superior Pils malt for my next version. I see you also use the 833 Bock yeast. I made a German Pils with it once that I thought didn't really nail the style, but it seems to work well in a CAP. Your water looks similar to what I used. I might hold off on changing it, don't want to adjust too many variables at once.

 
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Old 08-23-2013, 02:35 PM   #27
beernutz
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Quote:
Originally Posted by pjj2ba View Post
A lot of homebrew stores carry a 10% solution. That lasts me about 15-20 batches (5 gal). After going though one bottle of that, I bought a 1 L bottle of 85% from DudaDiesel. I make a 10% solution from that to use. Using the 85% straight makes it easy to overshoot your target pH.
Dumb question I'm sure but what do you use to dilute the 85% down to 10%? Tap water? I see amazon has a 950ml bottle of the 85% food grade concentration for $25 which might be a lifetime supply for me.

When adding the 10% solution do you use something that delivers very small amounts like an eyedropper to add it to your mash and sparge water or are the amounts larger, like a teaspoon or more?
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Old 08-23-2013, 02:42 PM   #28
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Thanks for sharing your recipe! Congrats on winning!
I have a question about the hops, what would be the quantities if I were to use pellets, in case I cannot fine them whole?

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Magnum Whole 20.50 31.1 First WH
18.00 g. Crystal Whole 4.60 3.4 15 min.
14.00 g. Crystal Whole 4.60 1.6 5 min.

Thanks in advance!

 
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Old 08-23-2013, 02:43 PM   #29
Warrior
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Wait till you try that Durst Phil, your gonna love it!

 
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Old 08-23-2013, 03:38 PM   #30
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Quote:
Originally Posted by HopRodGR View Post
Awesome, I think I'm going to go with the Superior Pils malt for my next version. I see you also use the 833 Bock yeast. I made a German Pils with it once that I thought didn't really nail the style, but it seems to work well in a CAP. Your water looks similar to what I used. I might hold off on changing it, don't want to adjust too many variables at once.
Yeah, I wouldn't use 833 for a pils. It is great for O'fests, bocks - and American adjunct lagers where it helps to offset the extra lightness due to the adjuncts.

Quote:
Originally Posted by beernutz View Post
Dumb question I'm sure but what do you use to dilute the 85% down to 10%? Tap water? I see amazon has a 950ml bottle of the 85% food grade concentration for $25 which might be a lifetime supply for me.

When adding the 10% solution do you use something that delivers very small amounts like an eyedropper to add it to your mash and sparge water or are the amounts larger, like a teaspoon or more?
I dilute with tap water. I have disposable 1 piece eyedroppers (soft plastic) that I use - and reuse. They will hold up to 2 ml per load, but a typical suck up is about 1 ml. I use ~ 10 ml total.

Quote:
Originally Posted by pumpkinman2012 View Post
Thanks for sharing your recipe! Congrats on winning!
I have a question about the hops, what would be the quantities if I were to use pellets, in case I cannot fine them whole?

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Magnum Whole 20.50 31.1 First WH
18.00 g. Crystal Whole 4.60 3.4 15 min.
14.00 g. Crystal Whole 4.60 1.6 5 min.

Thanks in advance!
Just pay attention to the bolded IBU values. Most of the IBU calculators will calculate the differences for whole vs pellets. In reality, just the FWH addition. I don't pay attention to the IBU's from the 15' and 5' additions (for lagers). Those amount are chosen based on how much flavor and aroma I want


__________________
On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Secondary:
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
Recently kicked : (
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

 
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